I’ve been overthinking everything lately: everything that happens, every decision I make and every conversation I have. Not only do I do this about things that are happening right now, but also about everything from the last couple of years and all the things that are yet to come. I’m aware that most of this is a big waste of time, I can’t change the past and don’t know what will happen in the future, but I just can’t help pondering about things from studies to boys and from in which city or country I want to live in to getting a grown-up people’s job.
Probably no one other than me has a clue what I’m talking about; so let’s just talk about cookies, cause I don’t have any doubts about these. And I have the entire Internet to back me up: these New York Times chocolate chip cookies are famous, and not just for any reason. These humongous cookies are crispy on the outside, gooey (if warm) and soft on the inside and eating one, or two, of these makes life a lot less complicated.
Recipe from The New York Times
I did two things differently from the original recipe: the flour and the chocolate.
As far as I know you can’t really buy cake flour in the Netherlands, so I instead I used all-purpose flour. I wanted to use the chocolate I had lying around in
a box under my bed my pantry, so I’ve used half dark chocolate, half milk chocolate.